Scalloped Potatoes

There's no question: If meatloaf, then potatoes. These have all the comfort of mashed, but with a nice texture from the potato slices and from being baked in cream. And they can go in the oven along with the meatloaf, so dinner will be ready all at once.

Preparation

Peel and thinly slice potatoes. Layer potatoes in baking dish, overlapping slightly and sprinkling each layer with some of salt mixture and some of butter. Pour cream and milk over potatoes, pressing down gently to submerge potatoes in liquid.

Cover with foil and bake until potatoes are tender, 1 to 1 1/4 hours.

Remove gratin from oven and discard foil. Turn broiler on and broil gratin 2 to 3 inches from heat until top is browned in spots, 3 to 5 minutes.

Let stand 10 minutes before serving.

Cooks' note:

Potatoes are best the day they're made but can be baked and broiled 2 days ahead and chilled, uncovered, until cool, then covered. Reheat, covered, in a 350°F oven about 40 minutes.

This was delicious , but it took just a light dusting of fresh nutmeg grated at each layer and you really have to cook it for twice the time recommended - 2 hours. Also, the large red-skin potatoes were what I was informed to be "boiling" potatoes.

Most of the time, I like to be true to a recipe the first time I make it which is what I did with this. However, in my opinion, the nutmeg in this dish was overwhelming; my 10 year old grandson said it tasted like Christmas (eggnog?!). Due to previous reviews, I sprinkled each layer with a bit of flour, but wondered if I should have been more frugal with that because it seemed too dry. Uninspiring to me. Think I'll go back to my old (VERY old!) Joy of Cooking recipe for this one!

It's a classic recipe, a rich comfort food, and I adjusted it only slightly. Family loved it. I used a pint of heavy cream and topped off with just enough half&half to cover potato slices when pressed down. I also dusted each layer with AP flour, in response to comments about soupy results. The potatoes yielded to the fork when I checked at 45 minutes, so I removed the foil to continue baking to reduce the liquidity and allow it to brown. Next time I'll do that after 30 minutes since there was still a lot of thick creamy liquid, a little too much. Also I think that browning more without the broiler will produce a more even golden presentation.

Gorgeous, gorgeous potato dish. Like others I added garlic (half a tablespoon, dried). No whole milk in the house, so I used 2 cups cream and topped it up with skim milk. Everyone loved it and my kids actually cheered at the prospect of leftovers, though there was actually very little left over!

ok, so i made this tonight! Hell yeah these potatoes were so yummy. I did omit the milk and just went cream and went for the straight up cream... I wasn't down withwent all the soup stuff. It came out perfect! That nutmeg was like a ram in the bush...ok ok it wasn't that good but my Lord. I added a little garlic to that butter I'm telling you it hit the spot.

These scalloped
potatoes come out
perfectly just as
the recipe is
written except that
I halved the milk
quantity. I also
substituted
black-truffle butter
for reg butter and
served alongside the
"Roast Turkey
w/Black-Truffle
Butter & White-Wine
Gravy" (from this
site) and my
Thanksgiving guests
raved. Used a
mandeleine to very
thinly slice the
potatoes and used
russets as "boiling
potatoes" were not
available. Great
recipe.

Absolutely delicious. I didn't add any other ingredients, just those listed. Used freshly ground nutmeg. Also used 4mm blade on food processor and thought slices might be too thin, but end result was great. Was still soupy after 1 1/4 hours, so I baked it maybe another 1/2 hour.

Made these potatoes for Thanksgiving dinner and was amazed at how everyone RAVED. I mean, c'mon...it's not like the regular ones were bad, but the freshly grated nutmeg added SO much that I was surprised, too! Delicious! I used Yukon Gold potatoes. This will be the standard at all the holiday dinners from here out!

Tweaking first time recipes is a "NO-
No" for me, however I have not made
scalloped potatoes for years....don't
know why.... and needed a refresher recipe close to what mine was.
This is as close to mine except for a few minor things.
No nutmeg, and no broiler. Also, we
sprinkle each layer with a few
tablespoons of AP flour [prevents
soupyness] and add either sliced
yellow onions [or shallots which was
my choice this time]for more flavor.
We use all Half & Half. I cranked the
heat up to 400 x's 45 min, uncover,
press down, put back in oven,
uncovered for another 45 min to
complete cooking/brown a little [being
careful to watch for over browning].
At that point it was "My recipe". The
use of a mandolin/food processor is a
wonderful point by one reviewer.
Sometimes we also layer with deli ham
off the bone. So good that way as well
and just add a salad or veggie to make
a complete meal.

Oh, and one more thing! Mine looked
much lovelier than the photo here. The
4mm blade produced those perfect slices
that fanned around the oval baking dish
in true "scallop" fashion. Would be a
winner to bring to a pot luck.

Fantastique! I made this for 12
people by doubling the recipe. I
used the 4mm Cuisinart blade -
perfect. I layered salt, pepper,
dried thyme and sauteed shallots for
flavor and a dusting of potato
starch (insted of
flour for my gluten-free friend) to
compensate for the soupiness others
reported. I might have used more of
the milk/cream mixture. It did
bubble over but OMG, it was worth
scraping out the oven for. So
magnificent
that my guests put it on their "last
meal" list.

These potatoes tasted awesome. Like some other comments, my potatoes also were a little runny, but I made the dish again with the potatoes shaved rather than sliced and the dish turned out much better.

This recipe didn`t work out for me. The taste was fine, the nutmeg worked well, and how could potatoes drowned in cream not taste good? But it was far too liquid-y and never came together as it should have. I need to find another recipe.

I hate to burst
everyone's bubble,
but au gratin does
NOT mean with
cheese. I think the
confusion started
when the big
companies started
marketing packaged
dried potatoes. The
name actually comes
from the name of the
pan in which they're
cooked, shallow and
usually oval. You
can cook any
vegetable "au
gratin'. Potatoes
cooked with cheese
would be "les pomme
de terre avec
frommage', or apples
of the ground with
cheese. Take it from
the brother of a
chef, and the mother
of a chef. By the
way, asparagus and
leeks make
especially nice
gratins. Also, I
usually skip both
the milk and cream
and use all half and
half. Much easier,
although nothing
ever beats heavy
cream. Happy
cooking!

When I was looking for a recipe for scalloped potatoes and found this, I thought, nutmeg? Really? I didn't know that's how they were made.
This was the most delicious scalloped potatoes I ever had. I'm made it twice already with no adjustments, additions, or substitutions.
It's really easy to make, regardless of the time it takes to bake.